8/10/2010

Today I'm gonna show you how to cook Bibimbap, which basically is just vegetables (and maybe some meat) mixed with rice and red pepper paste.
It's the first Korean dish I got my (very proud! ;P) Chinese boyfriend to eat and love and he's been asking me to cook Bibimbap often so I'm quite an 'expert' now... *haha*
You're gonna need to get some of the ingredients from a Korean/Asia-Store.

(cooked) rice

Zucchini

Shiitake (or other) mushrooms

Bean sprouts

Carrots

Eggs

Sesame Oil

Soy Sauce

Sugar

Minced Garlic

note: Normally the Bibimbap is served with the ingredients neatly arranged over the rice, but while I'm cooking I prefer storing the different cooked ingredients in small bowls and that's what I mean when I write "put it aside". ^_^

first of all, cook the rice. I like using a ricecooker ^^

take the bean sprouts and put them in a pot with some water and a pinch of salt, let them cook till they look bland (if you aren't sure, try them - they shouldn't be crunchy anymore).

drain the water, mix the bean sprouts with garlic and a bit of sesame oil. Put them aside.

now cut the other ingredients (zucchini, carrots, mushrooms) in thin slices. The thinner, the better. =)

mix the zucchinis with a pinch of salt. Then sauté them over high heat till they look lucid. Put them aside.

sauté the mushroom slices with some vegetable oil. Then add some sugar (I prefer brown sugar) and soy sauce and stir for a while. Take them from the pan, add some sesame oil and put them aside.

sauté the carrots over high heat in a pan for some minutes. Then put them aside.

in the meantime fry the eggs. ^^

Take the platter with all the cooked ingredients (in different bowls), the cooked rice, the red pepper paste and some sesame oil with you.